Coconut Raita
A refreshing South Indian yogurt dip made with fresh coconut, ginger, and a classic tempering of mustard seeds and curry leaves. It's the perfect cooling side for spicy curries and rice dishes.
For 4 servings
5 steps. 5 minutes total.
- 1
In a medium bowl, whisk the curd until it is completely smooth and creamy
- a.This ensures a lump-free texture for the raita. Set aside.
- 2
Step 2
- a.In a small blender or grinder jar, combine the grated fresh coconut, green chili, and peeled ginger. Add 1-2 tablespoons of water, just enough to help it grind, and blend into a coarse paste. Avoid making it too fine; a little texture is desirable.
- 3
Add the ground coconut paste to the whisked curd
- a.Stir in the finely chopped coriander leaves and salt. Mix until everything is well combined.
- 4
Prepare the tempering (tadka)
- a.Heat the coconut oil in a small tadka pan or skillet over medium heat. Once hot, add the mustard seeds and wait for them to splutter completely, about 30 seconds. Then, add the urad dal and sauté until it turns a light golden brown. Finally, add the broken dried red chili, curry leaves, and hing. Sauté for another 10-15 seconds until the curry leaves are crisp and aromatic. Be careful not to burn the spices.
- 5
Immediately pour the hot tempering over the curd mixture
- a.You should hear a satisfying sizzle. Mix gently to incorporate the flavors. For the best taste, cover and chill the raita in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, thick curd for the best texture. If your curd is thin, you can strain it in a cheesecloth for 30 minutes to an hour to get hung curd.
- 2Always use freshly grated coconut for the best flavor. Desiccated coconut will not provide the same taste or texture.
- 3Do not over-grind the coconut paste; a slightly coarse texture adds a nice bite to the raita.
- 4Pour the tempering when it's hot to release the maximum aroma and flavor into the curd.
- 5For a vegan version, use a thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
- 6This raita tastes best when served chilled. It pairs wonderfully with biryani, pulao, or any spicy South Indian meal.
Adapt it for your goals.
Vegetable Addition
For extra crunch and freshness, add 1/4 cup of finely chopped cucumber or grated carrot to the raita along with the coconut paste.
Spice VariationSpice Variation
Add a pinch of roasted cumin powder along with the salt for a slightly smoky, earthy flavor.
Tempering TwistTempering Twist
For a different flavor profile, you can add a few chopped shallots (sambar onions) to the tempering after the urad dal and sauté until golden.
Why this is on our healthy list.
Promotes Gut Health
The curd (yogurt) is a natural probiotic, which helps in maintaining a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Natural Cooling Agent
Yogurt is known for its cooling properties, making this raita an excellent accompaniment to spicy Indian meals. It helps soothe the digestive system and balance the heat from spices.
Source of Healthy Fats
Both fresh coconut and coconut oil provide medium-chain triglycerides (MCTs), which are healthy fats that can provide a quick source of energy and support heart health.
Frequently asked questions
One serving of Coconut Raita (approximately 0.5 cup or 115g) contains around 120-130 calories, primarily from the curd and coconut.